Chocolate ganache is a combination of chocolate and double cream. It's simple to…

Method

Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, cocoa and ¼ tsp salt. Stir in the milk chocolate drops and bake for 35 mins until risen all over and a skewer comes out with a few damp crumbs.

For the top, gently heat 85g butter and 85g caster sugar together until both are melted. Stir in 200g light condensed milk and bring to a boil. Cool for 5 mins, then stir in 50g milk chocolate drops to melt. Spread over the cold cake, scatter with more chocolate drops and cut into squares.

Comments, questions and tips

The burnt icing comments terrified me as that is exactly what would happen to me distracted by the kids so I used the microwave for the icing. I did 30 second increments to check on the icing and to stir occasionally - I knew it had come to a boil when the mixture started rising in the bowl:-) And it looks quite liquid but it sets as it cools - delicious and different - try it:-)

sarahcoley1976

8th Oct, 2012

3.05

Easy recipe to follow. If u love a very rich chocolate cake then this is for you. Far too chocolatey for me and my hubby. x

dannyctid

21st Sep, 2012

5.05

lovely cake, very sticky in the middle

roseoftheshires

21st Sep, 2012

I've just made this recipe for a coffee morning tomorrow. I'm a bit disappointed with the cake itself as it is quite flat: I used a Swizz roll tin of exactly the right dimensions and it hasn't risen above the tin. I've found the icing easy to make though. I hope it tastes good but I may now have to make an indulgent looking chocolate cake as well as this one doesn't seem to fit the bill.

ladylotty

26th Feb, 2014

A Swiss roll tin is not what was recommended in the method; a roasting tin or tray bake tin is typically 2" deep whereas a Swiss roll tin is much shallower, about 1" or less. No cake will rise above the tin height - you may observe a kind of oven spring where it does initially when coming to temperature in the oven as carbon dioxide is released but the foam sponge structure can only be as tall as the tin, unless it domes in the middle which is not what you want for a tray bake. Hope this helps.

belakaur

16th Sep, 2012

this is the first time i made the cake and they were brillent and they got me a B grad in my gcse thank you very much
XxXxXxXx : )

40inoctober

2nd Jul, 2012

Made this at weekend - cake itself is lovely but icing was a total disaster.
Was far too runny and it ran off the cake all over the worktop!
Will make cake base again but do a different icing.

rosenstielj

23rd Jun, 2012

4.05

Easy to make and very moist. Found that the cake squares were alright without icing. Sold very well at the church fete and will make again for trhe school fair.

julie12

6th May, 2012

Can't get the icing to consistency to spread, much to runny, should the condensed milk be dulce de leche? Tried chilling but still didn't get to spreadable consistency. Used buttercream with cocoa powder instead. Did use block margarine instead of butter but this should set surely.

louisehudson564

19th Apr, 2012

5.05

I googled an easy chocolate tray bake half an hour before a friend came round for coffee. This came up. It was so easy, I had all the ingredients in the cupboard and it tasted delicious. I did a different topping, using just butter, icing sugar and cocoa and then decorated with mini eggs for an Easter feel. I will be making this regularly - thought it'd be a great easy bake for the next cake sale at school! Really recommend this- such an easy recipe to follow and it tasted really great.

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